Pizza Marguerite
1/2lb Roma tomatoes,
skinned & chopped
1/4 cup Parmesan cheese, freshly grated
1 cup fresh basil, julienne
1 uncooked pizza crust**
1/4lb mozzarella cheese, grated
1/4ln provolone cheese, grated
1/4lb fontina cheese, grated
olive oil
garlic to taste
salt & pepper to taste
Preheat oven & pizza stone at 500F for at least 15 minutes. Sprinkle corn
meal on pizza peel or unrimmed cookie sheet. Form pizza crust on peel. Brush
crust with oil to seal. Toss tomatoes & garlic together. Place mixture on
crust, followed by mozzarella, provolone & fontina cheeses, distributing
evenly. Sprinkle with salt & pepper to taste. Transfer from peel to stone.
Bake until crust is done, cheese is melted: 10-15 minutes. Sprinkle with
Parmesan cheese & basil. Serve immediately.
NOTE: If using a Boboli or other pre-cooked crust reduce heat or time baked.
Crusty Pizza Dough:
(From the Kitchen Aide manual)
1 pkg active dry yeast
1 cup warm water
1/2 tsp salt
2 tsp olive oil
2-1/2 to 3-1/2 cups flour
corn meal
Dissolve yeast in warm water, in warmed bowl. Add salt, olive oil 2-1/2 cups
flour. Attach bowl & dough hook. Turn to speed 2 & mix 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time until dough clings
to hook & cleans sides. Knead on speed 2 for 2 minutes.
Place in greased bowl turning to grease top. Cover & let rise till doubled,
about 1 hour. Punch down. Form & top as above instructions.